Luxor4u

The rice that Egyptians use dose it have a name and would I get it over here in England and do you have to cook so much at one time ie a bag full.

I don't know where you can find Egyptian rice but you can cook rice in any quantity you need.

Rice exports have been banned.

Jolly holly berry 1 wrote:The rice that Egyptians use dose it have a name and would I get it over here in England and do you have to cook so much at one time ie a bag full.

So your not a cook you cook as much quantity that you need, just like you would with any rice

It might even be possible to cook a single grain of rouse. But a bit pointless!

Every body is a comidean I have only seen the rice I am inquireing about cooked a bag at a time. I know you cook rice one cup of rice to one cup of water or you put aa bag I a pan of boiling water. But I still don't know if you can get the rice I am asking about in England
Thanks guys

You can buy most rice types in the UK. If not the exact one then at least a good substitute. The main thing to know is if it's a long or a short grain rice. You also need to take into consideration if it's a fairly natural grain or one that's been treated/polished as this will affect cooking time and consistency.

Jolly holly berry 1 wrote:I have only seen the rice I am inquireing about cooked a bag at a time.

Depends on the size of your family.

Jolly holly berry 1 wrote:I know you cook rice one cup of rice to one cup of water

I have always used 1 part rice to 1 1/2 part water.

I find that Egyptian rice cooks best if you don't prewash it (just pick out any stones if you have the kind of rice that has them), saute in a little oil/butter/semna, and then add 1.75 parts water for every 1 part rice.

You can get Egyptian rice in most of the larger Asian grocers where I am. I prefer to use basmati rice however and like Glyph I also don't rinse it before cooking. I use a small cup of rice per person for a main course and saute it in a little oil. I then cover the rice with stock or water by around an inch and boil rapidly before turning the heat right down and covering the pan with a plastic bag and a tight fitting lid. I then leave it for around 15 minutes allowing the rice to steam. You can brown strands of vermicelli in the oil before adding the rice if you like also.

pinkmagic wrote:I prefer to use basmati rice however and like Glyph I also don't rinse it before cooking.

Basmati I do not just rinse, but I rub it until the water is clear. This removes the white starch that makes the rice sticky. I will be like newly fallen snow. I have done the same with Egyptian rice, which I will not choose for plain rice if Basmati is available, but Egyptians have been impressed with the Basmati whatever way it has been cooked.

My rice cooker is my friend

Only rice eaten around here is by the animals, prefer my new potatoes or nice honey drizzled parsnip chips done in the oven - ummmmmmm

JHB, rice in a bag, now that does bring back memories of single bed sit life...deary me..